German Chocolate Cake is an irresistible dessert that has stood the test of time, loved for its rich chocolate cake layers and indulgent coconut-pecan frosting. Despite its name, this classic American cake owes its origins to Samuel German, who created the dark baking chocolate that gave the cake its signature flavor. This recipe delivers a moist, tender chocolate cake paired with a thick, creamy frosting packed with sweet coconut and crunchy pecans.
If you’re looking for a show-stopping dessert to impress friends, family, or dinner guests, this German Chocolate Cake is a winner. With detailed instructions and pro tips, you’ll achieve a bakery-quality result right at home.
Ingredients
For the Cake
- Semi-sweet chocolate, 4 ounces – Provides a deep, decadent chocolate flavor.
- Water, ½ cup – Helps to melt and smooth out the chocolate.
- All-purpose flour, 2 ½ cups – Creates the perfect cake structure.
- Baking soda, 1 teaspoon – Ensures the cake rises beautifully.
- Salt, ½ teaspoon – Balances the sweetness and enhances the chocolate flavor.
- Butter, softened, 1 cup (2 sticks) – Adds richness and tenderness to the cake.
- Granulated sugar, 2 cups – Sweetens the cake and contributes to its texture.
- Eggs, 4 (separated) – Yolks add moisture, while whipped whites make the cake light and fluffy.
- Vanilla extract, 1 teaspoon – Enhances the overall flavor.
- Buttermilk, 1 cup – Adds moisture and subtle tang, creating a tender crumb.
For the Coconut-Pecan Frosting
- Evaporated milk, 12 ounces (1 can) – Provides creaminess to the frosting.
- Egg yolks, 5 – Thicken the frosting while adding richness.
- White sugar, 1 ½ cups – Sweetens and balances the flavor.
- Butter, ¾ cup – Makes the frosting luscious and smooth.
- Vanilla extract, 1 teaspoon – Enhances the flavors of the coconut and pecans.
- Sweetened shredded coconut, 1 ½ to 2 cups – Adds texture and sweetness.
- Pecan pieces, 1 ½ to 2 cups – Provide crunch and a nutty depth of flavor.
Step-by-Step Instructions
1. Prepare the Chocolate Cake
Melt the chocolate:
- In a small saucepan over low heat, melt the semi-sweet chocolate with ½ cup of water, stirring constantly until smooth.
- Set it aside to cool slightly.
Mix the dry ingredients:
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
Cream butter and sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy (about 3–4 minutes).
- Add the egg yolks one at a time, beating well after each addition.
- Mix in the cooled melted chocolate and vanilla extract.
Combine flour and buttermilk:
- Gradually alternate adding the flour mixture and buttermilk to the chocolate mixture, starting and ending with the dry ingredients. Mix until just combined; avoid overmixing.
Whip the egg whites:
- In a separate clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the batter. This step ensures the cake will be light and airy.
Bake the cakes:
- Divide the batter evenly into three greased and floured 9-inch round cake pans.
- Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
2. Make the Coconut-Pecan Frosting
Cook the frosting:
- In a medium saucepan over medium heat, whisk together the evaporated milk, egg yolks, and sugar.
- Add the butter and cook, stirring constantly, until the mixture thickens. This takes about 10–12 minutes.
Add flavor and texture:
- Remove the pan from the heat and stir in the vanilla extract, sweetened shredded coconut, and pecan pieces.
- Allow the frosting to cool to room temperature. It will thicken further as it cools.
3. Assemble the Cake
Layer the cake:
- Place the first cake layer on a serving plate. Spread a generous amount of the coconut-pecan frosting evenly over the top.
- Add the second cake layer and repeat the process.
- Place the third cake layer on top and finish with more frosting.
Optional garnish:
- Decorate the cake with extra pecan halves or a sprinkle of toasted coconut for a polished look.
Note: Traditionally, German Chocolate Cake is not frosted on the sides, allowing the beautiful layers and frosting to be the star.
Pro Tips for Perfect German Chocolate Cake
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for even mixing and a better cake texture.
- Don’t Overmix: Overmixing can lead to a dense cake. Mix just until the ingredients are incorporated.
- Cool Cakes Completely: Allow the cake layers to cool fully before frosting to avoid melting the frosting.
- Chill the Frosting: If the frosting feels too runny, let it cool in the refrigerator for 10–15 minutes.
- Toasted Pecans and Coconut: Toasting the pecans and shredded coconut adds extra depth of flavor.
Serving Suggestions
- Pair this indulgent cake with a cup of coffee or a glass of cold milk for the perfect dessert experience.
- Serve alongside vanilla ice cream for an extra treat.
- Garnish each slice with whipped cream and a sprinkle of cocoa powder for added elegance.
Why You’ll Love This Recipe
This German Chocolate Cake recipe combines the perfect balance of textures and flavors: the rich, tender chocolate cake layers and the creamy, nutty coconut-pecan frosting. It’s a crowd-pleaser that’s ideal for birthdays, holidays, or any special occasion. With its stunning presentation and unbeatable taste, this classic dessert will quickly become a family favorite.
Make this German Chocolate Cake today and enjoy a slice of pure indulgence—it’s simpler than you think and worth every step!